Monday, 15 September 2014

COOKED: Tiger Prawn Curry

I'm loving being in the kitchen. I'll admit, not as much as I would have liked or expected but I'm making an appearance at least!

Before I left on my travels, I very briefly gave the 5:2 diet a whirl - note: very briefly. Over the years I've tried various cleanses and diets but it's simple - they just don't work. Healthy eating, a treat here and there and regular exercise (plus lots of sleep and water!) are key. However, I do enjoy a low calorie meal that is packed with vegetables, nutrients and lower in sugars and fat.

Have a try of this one, it's delicious.

What you need to serve two-three larger portions:

1 tsp of Olive Oil
1 tin of chopped tomatoes
Tiger prawns - around 500g will serve four (or two if you're greedy like moi..) I tend to use one of the ready to eat packets as they are quicker to heat up in the pan
1 tbsp natural yoghurt
Fresh herbs - I used parsley
Any veggies you want to use

For the paste:
One white onion, diced or sliced
2 garlic cloves, crushed
1 tsp cumin
1 tsp mixed herbs
1/2 tsp garam masala
1/2 tsp chilli powder
1/2 tsp turmeric

First of all, dice or slice your onions and fry them in a little olive oil on a low heat.

In a bowl, mix together the remaining 'paste' ingredients before adding them to the onions once they had been allowed a few minutes to soften.

Allow the onions to soften and the spice to blend, also, if you're adding any other veggies - now is the time to throw them in. Use your judgement, harder veggies such as peppers and naturally going to take longer to cook than something like mushrooms.

Next, add your tin of chopped tomatoes and fresh herbs, stirring well.

Allow them to reduce and simmer - cover with a pan lid and leave on a low heat but make sure you stir occasionally to avoid anything sticking to the pan.

Throw your prawns on top of the ingredients already in your pan and mix in a little before covering with a pan lid again.

Allow the prawns to heat through before dishing up the curry and placing a generous dollop of yoghurt on top.

I also tend to make my own flatbreads that I spoke about on a much earlier post on UC, which you can see below.

Such a simple and delicious dish - one that is still kind to the hips (and that seemingly growing bottom of mine!)


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